Harvest was done by hand using 10 kg cases. The bouches were harvested separately by variety. In began the 6th of September and finished the 4th of October.

生產技術

In cold-storage chamber during 24 hours at 2°C. The bunches were hand sorted in the vineyards and then in the bodega. Destemming.

釀造

A cool pre-fermentatios was followed by fermentation in 500 l open barrels for the 15% and the rest in foudres. Manual drainage. Maceration after fermentation during 2 or 3 weeks according to the variety. Manual devatting. Vertical press. Complete malolactic fermentation.

陳年

20 months on its lees. 35 % in 45 hl foundres and 65% in 35 and 25 hl foundres in 1st, 2nd and 3rd year French oak barriques. Clarification with white egg and filtration. Stay in bottle for 14 months.

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